Present Food

What does "misen place" mean?

• Make as much mess as possible

• Clean as you go

• Use all the dishes in the kitchen

• Everything organised and ready

The checklist for staff in preparation for service does NOT include:

• The dishes are done

• You look professional

• You are well rested & eaten recently

• That you know what needs to be done

Lemon Wedges and dill should always accompany seafood.

• TRUE

• FALSE

A sprig of basil is the perfect garnish for roast lamb.

• TRUE

• FALSE

The main difference between a cafe and fast food establishment is ...

• Cutlery

• Cost

• Table service

• All of these

To "Nappe" a dish means to ...

• Garnish it

• Put a sauce over it

• Serve with sauce on the side

• All of these

The reason warm food should be served on warm plates is to ....

• Keep the food warm

• Make sure the waiters are on their toes

• It shouldn't

• All of these

Hot sauces should be served above:

• 55oC

• 60oC

• 85oC

• 70oC

Emulsion sauces include:

• Hollandaise

• Bearnaise

• Mayonnaise

• All of these

Portions have to be the same size because ...

• Some customers may get upset

• The costs would vary

• The plates would look different

• All of these